Beef & Beer Stew
	
	3 pounds beef pot roast, boneless -- cut in 1/2" slices
	2 tablespoons butter
	6 medium onions -- chopped
	1/2 teaspoon flour
	1 can consomme
	1 bottle beer
	2 beef bouillon cubes
	brown sugar -- to taste
	1/2 teaspoon salt -- or to taste
	1 teaspoon Worcestershire sauce
	1/4 teaspoon pepper
	1 bay leaf
	
	In Dutch oven or large, heavy saucepan, heat butter. Add meat
	and cook until well browned on all sides. Remove meat and set aside. Add
	onions to pan and cook until slightly browned. Stir in flour and cook
	until browned. Stir in consomme, bouillon, beer, brown sugar and seasonings.
	Return meat to pan, cover tightly and simmer for 3 hours or until
	meat is tender. Stir occasionally and add water if it gets too thick.
	
	Serve plain or over egg noodles or rice.


	
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